plz share ur halwa recipes here 
Re: halwa
Great thread. I want some recipes too!
Re: halwa
Suji + cheeni + ghee + pinch of water...and ghummao aur ghoto... :)
Re: halwa
Chanay key daal ka halwa:
Boil Chanay key daal any quantity you want using pressure cooker saves time. Ghotafy the daal ( ghootafy might mean crushing the daal using a big spoon or a metal crusher they sell it for that purpose ). Once you achieve the desired consistancy of this ghotafied daal,
then add half and half milk , some oil/ghee , Sugar/Splenda , zarday ka rang, khopra flakes, some ilaichee crushed , some peeled badam and pistay whole not cut . Start cooking it all again on first high heat to bring it all to boil again once it starts to boil turn the heat to lower temp. setting and start to stirr this to the point where you can see the oil coming to the top of halwa being prepared. During this process at some point of time towards the end you can add some zafran to your halwa. Once you decide that your halwa is ready add some kewra water to it and mix it again.
Oh yes to make this halwa extra creamy you can use those cans of thick milk cream which are sold at Arabic grocery stores in US. In Pakistan you can buy milk cream and add to milk as they do not sell half and half milk there may be they do it now . I do not know.
My recipies are for experienced cooks as I do not measure things I just use my 'andaza' for this purpose. Also I use my eyes to determine if something is ready or not.
Chanay key daal ka halwa: Boil Chanay key daal any quantity you want using pressure cooker saves time. Ghotafy the daal ( ghootafy might mean crushing the daal using a big spoon or a metal crusher they sell it for that purpose ). Once you achieve the desired consistancy of this ghotafied daal, then add half and half milk , some oil/ghee , Sugar/Splenda , zarday ka rang, khopra flakes, some ilaichee crushed , some peeled badam and pistay whole not cut . Start cooking it all again on first high heat to bring it all to boil again once it starts to boil turn the heat to lower temp. setting and start to stirr this to the point where you can see the oil coming to the top of halwa being prepared. During this process at some point of time towards the end you can add some zafran to your halwa. Once you decide that your halwa is ready add some kewra water to it and mix it again. Oh yes to make this halwa extra creamy you can use those cans of thick milk cream which are sold at Arabic grocery stores in US. In Pakistan you can buy milk cream and add to milk as they do not sell half and half milk there may be they do it now . I do not know.
My recipies are for experienced cooks as I do not measure things I just use my 'andaza' for this purpose. Also I use my eyes to determine if something is ready or not.
:)...Must be hard on your EYES......getting singed...along with the Halwa............:D
Re: halwa
plz share halwa of sooji
Re: halwa
My SIL makes this killer suji halwa but she also uses besan. This is how i make my version of it.
3/4 to 1 part suji to 1/4 part besan. Bhoonify this in ghee or oil on slow heat with cardamom pods until fragrant and brown. Make sure you dont burn it. Then add some milk, water if you want, and whisked eggs, sugar to taste. You should have enough water or milk to cook the suji and besan properly. When you first add liquids it should be pretty runny. Heat on medium flame and stir until the water dries up and the halwa is well bhoonafied. Add baram pista if you want with the liquids too. In the end, add a few drops of kewra and put on dam for a few minutes.
Re: halwa
there is the traditional halwa... and then i have this way of making halwa .dont know what it is called... it taste like caramel... really great
1 cup of suji ko paani mein bheego dein....
meanwhile brown 1 cup sugar in the butter/ghee... untill it look and smell like caramel...
then take out the water from suji and put the "wet suji" in the browned sugar... now you have to mix it quickly otherwise it will get crystalized...
mix it very well... and when it is mixed and all the suji and caramel sugar is mixed... your halwa is made...
while mixing you can add coconut which gives a wonderfull taste and smell...
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anyone with gaajar ka halwa???
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^hmm gajar ko kadu kash kar ke boil karte hein... when boiled then ghee mein daal do plus desired sugar... then bhoonte jao... put all the kishmish you want... and when ghee side pe nikalna shuru ho jae then your gajar ka halwa is complete :D
Re: halwa
and haan... you can also add khoya if you want.. i personally dont like khoya
there is the traditional halwa... and then i have this way of making halwa .dont know what it is called... it taste like caramel... really great
My inlaws call it makhandi halwa.
Re: halwa
for sooji ka halwa we takea cup of sooji and bhoonofy it in some ghee/oil. once it releases an aroma and starts turning golden brown u add a cup of sugar, stir it around some more and then add 2 cups of water with badaam/pista and let it cook on medium heat.
Re: halwa
^ thats how i make my sooju ka halwa
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^ME TOO
My inlaws call it makhandi halwa.
O great now i have a name for it, cause so far i have been saying the sticky halwa or woh caramel wala halwa :D
Re: halwa
Gajar Ka Halwa
INGREDIENTS
4 Kg Carrot ( kadokash kar lay)
1 Cup Sugar
1 Cup Dry milk
1 Pao Khoya
50gm Badam (garam Pani mei bigo ker rakhay phir chilkay utaar lay aur lambay lambhay kaat lay)
50gm Pistay ( chopp karday)
4-6 Elachi ( kuth lay )
1 Cup Ghee
METHOD:
4 kg gajar ko itna pakaye k 2 kg reh jaye aur slow flame par pakana ha usi k pani mei .. aur cover up nahe karna ha.
Ab is mei sugar aad karlay aur bhoon lay takay sugar melt hojaye ab is mei ghee ad kray aur achi tarah bhoontay jaye....Flame ko tez karday aur bhooniye aur phir dry milk add karday aur bhoontay jaye.
Ab is mei Elachi ka powder aur khoya add karlay aur iss mei 1 tsp badam aur pistay add karlay aur bhoon lay( baqi nuts decoration k liye rakhday)
ab is ko dish out karlay
aur thora sa khoya , nuts aur chandee ke warq se decorate kar k serve kar lay.
plz share halwa of sooji
salam, for siple sooji halwa, you need
half cup sooji
1 and half cup water
half cup sugar
ilachi, 3, to4
butter, or ghee,,, half, cup......i used almost one stick butter .... put butter in bowl and microvawe for 1 monute to be thaw
thn put butter in pan and suji , on low heat fry suji untill it will brown, light goldon,, , and mix water and sugar in pan and heat, and alichi too, in a seprate pan, when suji will start good khushboo, thn add water with alichi and sugar, but becare full during adding water, and cook untill u see buter shine on halwa
O great now i have a name for it, cause so far i have been saying the sticky halwa or woh caramel wala halwa :D
mahakadi halwa usally cooked with maida, and suji mix, or only mAIDA TOO, HERE IN USA all prupose floor the one we use for cake